Glossary

Rosti or Roesti

A large Swiss potato cake made from layers of sliced or grated potatoes, fried until golden.

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Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

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Bok Choi / Pak Choi

A leafy-green Chinese vegetable belonging to the cabbage family. It is best suited to brief stir-frying or steaming to keep its mild flavour.

 
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